Viticulture is the science, cultivation, and study of grapes. It is a branch of the science of horticulture. While viticulture is often associated closely with winemaking, it also covers the production of grapes for the consumption as table grapes, dried fruit, or juice. The practice of viticulture involves a broad range of activities focused on grapevine planting, training, pruning, canopy management, monitoring and controlling pests and diseases, irrigation, and managing soil health and nutrition to ensure the healthy growth of grapevines and the quality of grapes.

Viticulturists are professionals who specialize in the art and science of grape growing. They make numerous decisions in the vineyard that can affect the final quality of the grape and, consequently, the wine or other products made from the grape. These decisions include the choice of grape variety, rootstock, planting density, trellising system, vine training methods, and harvest timing.

The specific practices of viticulture can vary widely around the world due to differences in climate, geography, vine species, and winemaking traditions in each region. For example, in cooler climates, viticulturists might focus on maximizing sun exposure to ripen grapes, while in very hot climates, they might aim to protect grapes from sunburn. Sustainable viticulture, organic viticulture, and biodynamic viticulture are different approaches within viticulture, each with its own set of principles and practices aimed at minimizing environmental impact, avoiding chemical inputs, and in the case of biodynamics, incorporating holistic and esoteric concepts into grape growing.